A pepperoni pizza that pasta-lovers will enjoy

My husband reads the Sunday paper from cover to cover. Every once in a while, he comes across a recipe that sounds good to him, and he asks me to make it.

He recently found a recipe for a pepperoni pizza casserole that he wanted me to make. At first, I said no. The recipe uses so many canned and processed products that it is not something I usually would make. But then I thought, “why not,” checked out the recipe, bought what I needed and proceeded to add my own touch to it.

It is a cross between lasagne, baked ziti and a noodle casserole, and it was really good for some reason, homey and gooey and hot. It was just perfect for the cold spring nights we’ve been having.

It is something kids would love and since adults seem to like it, too, it’s a great family meal. Add a salad with lots of fresh-cut vegetables in it and a light vinaigrette dressing, and you’re set. And, hopefully, you’ll have leftovers, too!

PEPPERONI PIZZA CASSEROLE

Ingredients:

12 ounces uncooked egg noodles

1-1/2 pounds ground beef

1/2 cup finely chopped onion

1/2 cup chopped green pepper

2 jars (1 pound 8 ounces each) of your favorite spaghetti sauce

3 cups shredded part-skim mozzarella cheese

1 package (about 4 ounces) sliced pepperoni

Directions:

1. Heat oven to 400 degrees. Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is brown and well-cooked; drain.

2. Cover the bottom of a 13- by 9-inch. baking dish with a thin layer of spaghetti sauce. Layer half of the noodles, half the beef mixture, half the remaining sauce, half the cheese and half the pepperoni. Repeat layers.

3. Cover and bake for 30 minutes, and then uncover and bake for an additional 15 to 20 minutes until crisp and bubbly on top. Let sit for 5 minutes before serving.

Change it up

The old classic Italian recipes have endured for a reason: They are delicious and always a big hit.

Sometimes you can change the dishes up a little bit and make them even more delicious. I recently did this with stuffed shells.

If you usually make stuffed shells just stuffed with cheese, give this a try. Adding spinach and sausage make it even better and far more interesting to eat.

SAUSAGE, SPINACH AND CHEESE STUFFED SHELLS

Ingredients:

1 package (12-ounce) jumbo pasta shells (about 36 shells)

2 tablespoons olive oil

1/2 cup finely chopped onion

3/4 pound bulk sweet Italian sausage

2 clove garlic, minced

1 large egg

1 container (15-ounces) whole or part-skim ricotta cheese

1 box (9-ounces) frozen chopped spinach, thawed, squeezed dry

3/4 cup grated Parmesan cheese

4 ounces shredded mozzarella

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1 jar (32-ounce) spaghetti sauce with basil

Directions:

1. Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain in a colander; rinse under cold water to stop the cooking. Drain shells on paper towels.

2. Heat oven to 350 degrees.

3. Heat oil in a large skillet on medium-high heat; add onion and cook until softened, about 5 minutes. Add sausage, breaking up into smaller bits with a wooden spoon. Cook, stirring frequently, until sausage is no longer pink, about 5 minutes. Add garlic and cook 1 minute longer. Remove pan from heat.

4. Beat egg lightly in a large bowl; stir in ricotta, spinach,1/2cup of the Parmesan cheese, mozzarella, salt, pepper and the cooled sausage mixture until blended. Using a teaspoon, fill pasta shells with mixture.

5. Spread 1 cup of the spaghetti sauce over the bottom of a 9- by 13-inch baking dish. Arrange stuffed shells in a single layer in the dish. Spread remaining sauce over pasta shells.

About this Blog

For people who love to eat, drink, cook and dine out

About the Author

Susan WeinerSusan Weiner is the editor of the Table section for the Asbury Park Press. She loves to cook, loves to eat out and is always looking for a new restaurant to try or a new dish to cook.E-mail Susan